We’re seeking a dependable, detail-oriented Sous Chef / Line Cook to support kitchen operations and execute a new seasonal menu each month. You’ll assist the Head Chef with recipe execution and development, supervise line production during service, ensure consistent plating/portioning, and maintain high standards of sanitation and inventory control.
Key Responsibilities:
- Execute monthly menu items accurately and consistently following standardized recipes and plating/portion guidelines.
- Assist Head Chef in recipe testing, scaling, and documentation for new monthly menus.
- Lead line production during prep and service: organize stations, manage workflow, and train/mentor line cooks.
- Prepare proteins, vegetables, sauces, grains, and dressings to meet production volume and quality standards.
- Monitor portion control, labeling, and packing to ensure correct macronutrient counts and meal integrity.
- Maintain strict food safety and sanitation practices (SOPs, HACCP principles); ensure proper storage and rotation (FIFO).
- Manage daily prep lists, communicate production needs, and help with inventory counts and ingredient ordering.
- Troubleshoot operational issues (equipment, timing, quality) and propose process improvements to increase efficiency and reduce waste.
- Maintain clean, organized workstations and assist with end-of-day cleaning and closing duties.
- Flexibly cover line cook responsibilities as needed during peak periods, staff shortages, or menu rollovers.
Job Type: Part-time
Pay: $20.00 - $25.00 per hour
Expected hours: 20 – 30 per week
Work Location: In person
